Middle Eats, you are freaking AMAZING!!! I’ve made soooo many of your recipes now, and just made this phenomenal baklava. I’m a huge baklava fan, and this turned out to be one of the best I’ve ever had and certainly the best I’ve ever made. I love how crispy the layers are and that it’s just perfectly slightly sweet. You’ve really turned me on to middle eastern cuisine, which unfortunately, I can’t say I had much experience with previously. Now I’ve discovered a whole Kurdish community in my city, middle eastern grocery stores, restaurants, and continuing to learn more about the beautiful culture and absolutely delicious cuisine. Thank you for what you do, and sharing the recipes and techniques of this diverse and beautiful cuisine. Your videos are thorough, to the point, well filmed/edited, and most importantly drool worthy and inspiring. I love your energy and passion for this cuisine. You rock!
I'm from Turkey and I really liked your recipe and how it turned out. I ate baklava in many other countries and I believe this is the way to go to make some really melt in the mouth baklava! Good job and wish you further success with your great channel 👍
Thank you, it means a lot to me, especially coming from a Turk. This is my favourite baklava and like you said it just melts in your mouth, perfectly crispy, sweet and bite sized. Thanks, I hope you continue to watch the videos!
Wow. Best recipe ever the syrup is not overly sweet and Is a hit in my house I make baklava all the time and have tried many different syrups and this is the best one x
Thank you Sarah. We like the syrup to be just sweet enough without being very sugary. It really let's the flavour of the nuts show. Glad to hear you liked it
Damn, I love middle eastern food but during the pandemic it’s hard to get especially from small places that I really like. So this channel has helped me scratch my itch. Looks like cooking is my new hobby, can’t wait to share this with my friends.
What a magnificent way to make baklava... My grocery store apparently doesn't carry phyllo dough so now I have to make my own... already make my own eggroll wrappers for the same reason...
Thanks for checking out the post and video, it really means a lot to me! Those are some kind words, maybe one day the algorithm will be kind to me and I'll hit a growth spurt like Ethan Cheblowski. I'm still learning a lot about how to film, edit and present, but I have loads of ideas for future content. I'd love to do this full time. Thanks for the support.
Obi for the clarified butter as soon as I turn off the heat can I pour the butter through a very fine mesh strainer or must I leave it to let the milk solids settle?
Looks fantastic! Always loved baklava but haven't made it, this is super helpful to see how it's broken down. Plus that shot at 10:00 👌Very Daniel Schiffer, was that just handheld?
Thanks, this one is a bit more involved than standard Baklava where you just lay the sheets on top of each other, but it's worth it. That shot actually is one I've kind of seen Joshua Weissman do a lot, but I'm sure Daniel has too. I set my tripod up with two legs fully extended, then I put them in a parallel line to the subject. The motion itself is just me pulling the tripod back and forth so it pivots on the two extended legs. I use the third leg as the handle and pull on it to tilt the tripod. I actually start with the subject in frame then pull away from it, then in my editor I reverse the clip. Give it a try!
Ah that tripod trick is a great idea! I don't have a full tripod yet so just handheld for my b-roll so far. You're totally right, I've seen joshua do that too but blanked on it. I've played around with reversing the shot like that and it's fun to try and break down how other people get these awesome shots.
@@no-passport-needed I'm still using a basic aluminium tripod, so I think it will only improve once I get a real fluid head. The rest of the shots are handheld, then stabilised with DaVinci resolve.
which number is the phyllo dough? they go by numbers , thicker or thinner ones are better for this shape? Also how many layers can i use for each roll?
Your channel's great! Any chance for a bamieh recipe one day? That's my favorite thing at the Persian bakery I go to. Also, I searched bamieh on twitter to make sure I got the right word/food and it's the desert/cookie, not the okra dish.
@@MiddleEats persianfoodtours.com/bamieh-persian-sweet-fried-dough-pastry/ I saw this article, maybe this helps. Anyways love the channel and can't wait to see more videos.
dude if you ever visit Switzerland and I notice, you might get kidnapped and you will be forced to cook and bake for us 😜😁 Great content, you do a great job at explaining!
I've never made baklava this way before, but after watching, I'm anxious to try it out. Making my shopping list now. BTW, what was the name of those Turkish pistachios? I couldn't figure out how to spell it, but I'd like to get some before I attempt this. FWIW, I sub'd a couple of weeks ago after seeing you mention your channel in a Reddit thread. In just that short time, you've already gotten a lot better about editing, composition, and camera work. I'm excited to see more!
Your comment got stuck in a spam filter for some reason, sorry about that. Hope I'm not too late. The pistachios are called anthep or antep pistachios, they may also be labelled as turkish pistachios. They'll have a super green color. Thank you, that means a lot. I try to improve each video on the last in at least one aspect. I've just got my hands on an external video monitor now so hopefully that means I'll have even better footage. Thanks for the support!
They are called Antep fıstığı (Antep: city in Turkey, fıstık: nut/ pistachio in Turkish) I think our friend here really did a good job with the recipe!
Middle Eats, you are freaking AMAZING!!! I’ve made soooo many of your recipes now, and just made this phenomenal baklava. I’m a huge baklava fan, and this turned out to be one of the best I’ve ever had and certainly the best I’ve ever made. I love how crispy the layers are and that it’s just perfectly slightly sweet. You’ve really turned me on to middle eastern cuisine, which unfortunately, I can’t say I had much experience with previously. Now I’ve discovered a whole Kurdish community in my city, middle eastern grocery stores, restaurants, and continuing to learn more about the beautiful culture and absolutely delicious cuisine. Thank you for what you do, and sharing the recipes and techniques of this diverse and beautiful cuisine. Your videos are thorough, to the point, well filmed/edited, and most importantly drool worthy and inspiring. I love your energy and passion for this cuisine. You rock!
I'm from Turkey and I really liked your recipe and how it turned out. I ate baklava in many other countries and I believe this is the way to go to make some really melt in the mouth baklava!
Good job and wish you further success with your great channel 👍
Thank you, it means a lot to me, especially coming from a Turk. This is my favourite baklava and like you said it just melts in your mouth, perfectly crispy, sweet and bite sized.
Thanks, I hope you continue to watch the videos!
@@MiddleEats Definitely will be back for more, you are doing a great job!
Wow. Best recipe ever the syrup is not overly sweet and Is a hit in my house I make baklava all the time and have tried many different syrups and this is the best one x
Thank you Sarah. We like the syrup to be just sweet enough without being very sugary. It really let's the flavour of the nuts show. Glad to hear you liked it
Damn, I love middle eastern food but during the pandemic it’s hard to get especially from small places that I really like. So this channel has helped me scratch my itch. Looks like cooking is my new hobby, can’t wait to share this with my friends.
I hope you give it a try then. If you can, support the small places, they are really struggling these days. Enjoy!
What a magnificent way to make baklava... My grocery store apparently doesn't carry phyllo dough so now I have to make my own... already make my own eggroll wrappers for the same reason...
I hope you become one of the top TH-cam creators. Thank you so much for your content
Thank you for the kind words. I really appreciate it. I'd love to do this full time one day!
I’d say you’re well on your way bro! Made your fattoush recipe last night and it was perfect
Thank you, glad you enjoyed it!
great tips within the ‘how to’, thanks. We are nuts for nuts, so thanks for this great version of bakhlava
excellent video. saw your reddit write up as well - how do you not have tons of subscribers? headed off to watch the rest on your channel now. thanks!
Thanks for checking out the post and video, it really means a lot to me! Those are some kind words, maybe one day the algorithm will be kind to me and I'll hit a growth spurt like Ethan Cheblowski. I'm still learning a lot about how to film, edit and present, but I have loads of ideas for future content. I'd love to do this full time. Thanks for the support.
THIS BROTHER IS SOOOOOOO TALENTED AND AMAZING IN HIS COOKING.MA SHA Allah
Great video! Thank you! I am going to try to make this tonight. Should I let it rest in the fridge or on the counter?
Yummy! Thank you for your detailed explanations.
I will try this on Sunday. I always used a too thick rod and my baklava was not compact
I cannot wait to try this recipe
Can't wait to see how it turns out!
Looks amazing!
Thank you, it tastes even better!
The best baklava isn't soggy or overly sweet. This looks like the best baklava recipe I've seen, thank you!
Looks delicious! Can't wait to try it
Thank you!
I love it! Thank you OB♥️
Obayd comming through with that heat
Great video! Mentioned everything and used the metric system... Liked and subbed✌️ peace brother
Obi for the clarified butter as soon as I turn off the heat can I pour the butter through a very fine mesh strainer or must I leave it to let the milk solids settle?
Looks fantastic! Always loved baklava but haven't made it, this is super helpful to see how it's broken down. Plus that shot at 10:00 👌Very Daniel Schiffer, was that just handheld?
Thanks, this one is a bit more involved than standard Baklava where you just lay the sheets on top of each other, but it's worth it.
That shot actually is one I've kind of seen Joshua Weissman do a lot, but I'm sure Daniel has too. I set my tripod up with two legs fully extended, then I put them in a parallel line to the subject. The motion itself is just me pulling the tripod back and forth so it pivots on the two extended legs. I use the third leg as the handle and pull on it to tilt the tripod. I actually start with the subject in frame then pull away from it, then in my editor I reverse the clip. Give it a try!
Ah that tripod trick is a great idea! I don't have a full tripod yet so just handheld for my b-roll so far. You're totally right, I've seen joshua do that too but blanked on it. I've played around with reversing the shot like that and it's fun to try and break down how other people get these awesome shots.
@@no-passport-needed I'm still using a basic aluminium tripod, so I think it will only improve once I get a real fluid head. The rest of the shots are handheld, then stabilised with DaVinci resolve.
Subscribed! Thank you for this recpe.
Thank you, I hope you give it a try and let me know how it turns out.
Today i will make this 😁😁😁
Thanks
which number is the phyllo dough? they go by numbers , thicker or thinner ones are better for this shape? Also how many layers can i use for each roll?
Your channel's great! Any chance for a bamieh recipe one day? That's my favorite thing at the Persian bakery I go to. Also, I searched bamieh on twitter to make sure I got the right word/food and it's the desert/cookie, not the okra dish.
Oh I've never heard of that, I'll have to look into it for sure. I actually thought you meant the okra.
@@MiddleEats persianfoodtours.com/bamieh-persian-sweet-fried-dough-pastry/ I saw this article, maybe this helps. Anyways love the channel and can't wait to see more videos.
dude if you ever visit Switzerland and I notice, you might get kidnapped and you will be forced to cook and bake for us 😜😁 Great content, you do a great job at explaining!
Hahaha well as long as you pay me in swiss chocolate, then I'm all game! Thank you!
@@MiddleEats Sure thing 😃🍫
hi,,, what brand are you using for pistachios please?
I've never made baklava this way before, but after watching, I'm anxious to try it out. Making my shopping list now.
BTW, what was the name of those Turkish pistachios? I couldn't figure out how to spell it, but I'd like to get some before I attempt this.
FWIW, I sub'd a couple of weeks ago after seeing you mention your channel in a Reddit thread. In just that short time, you've already gotten a lot better about editing, composition, and camera work. I'm excited to see more!
Your comment got stuck in a spam filter for some reason, sorry about that. Hope I'm not too late. The pistachios are called anthep or antep pistachios, they may also be labelled as turkish pistachios. They'll have a super green color.
Thank you, that means a lot. I try to improve each video on the last in at least one aspect. I've just got my hands on an external video monitor now so hopefully that means I'll have even better footage. Thanks for the support!
They are called Antep fıstığı (Antep: city in Turkey, fıstık: nut/ pistachio in Turkish)
I think our friend here really did a good job with the recipe!
Thank you!
Wow
Why does it fall apart as we take it out of the rolling stick?
Thank you for your amazing recipe chef easy way and amazing and it worked I loved it
Oh wow thank you for trying it. Glad you liked it. If you have any photos to share, send them to me on Instagram!
What is the size of dowl
🤙
This is libyan Baklava 🙂